Rustic Zucchini cake is an unpretentious, moist and flavorful, lightly sweet cake topped with dreamy cream cheese frosting.
This Zucchini Cake is a great way to use up some of your fantastic summer zucchini harvest. Mr. Smith loves a piece of this with his coffee.
Zucchini has always been on of my favorite vegetables (fruit, technically) to bake into delicious things for the family. One of my childhood favorites was Zucchini Bread and I looked forward to my mom making it every year.
Now, if you have kiddos that are determined to not eat anything green….like a veggie… you can peel the zucchini prior to shredding it. I’ve never felt the need to take that extra step because generally, once the kids saw cake, they didn’t even notice the tiny green flecks.
When I make this cake, I put raisins into the batter. Normally I use regular raisins, but I have also used golden raisins.
You can also mix things up a bit and toss in some dried cranberries if you like. These sorts of cakes are very welcoming to different things you make want to stir in.
I use chopped pecans, but you could also use walnuts or sprinkle finely chopped nuts on top of the frosting. Or omit the nuts altogether if you prefer.
The cake is topped with a very simple cream cheese frosting that is the perfect touch to finish it off. This cake is great for potlucks and get-togethers, too!
To make this rustic Zucchini Cake with Cream Cheese Frosting you will need:
- zucchini
- all-purpose flour
- wheat flour
- baking soda
- salt
- cinnamon
- nutmeg
- baking powder
- eggs
- sugar
- extra virgin olive oil
- plain (unsweetened) applesauce
- vanilla
- lemon zest
- chopped pecans
- raisins
- unsalted butter
- cream cheese
- powdered sugar
- milk, if needed
- mixing bowls
- mixer
- 9×13 cake pan
- baking spray or Baking Spray Replacement
Check out all of my other cake recipes here on Cosmopolitan Cornbread.
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